Vegan pesto 

Ingredients:

50g of pine nuts 

Large bunch of basil, chopped  

2 tablespoons of nutritional yeast 

150 ml olive oil, plus extra for the jar 

2 garlic cloves, chopped  

½ lemon, juiced 

Preparation 

Toast the pine nuts in a small pan over low heat for 3-4 minutes until golden brown. Set aside to cool. 

Pulse the pine nuts with the remaining ingredients in a food processor until smooth. Add spices to taste. 

Spoon the pesto into a jar and drizzle with a little olive oil. Keeps in the fridge for up to a week. 

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